Preheat your oven to 375°F (190°C). Slice the bagels in half horizontally and carefully hollow out the centers using a spoon, leaving about 1/2 inch of bagel shell intact. Place the hollowed bagel halves on a baking sheet.
In a mixing bowl, whisk together the eggs until fully combined and slightly frothy, about 30 seconds. Stir in melted butter, salt, and black pepper for added flavor.
Add the shredded cheddar cheese to the egg mixture, folding gently until evenly distributed.
Pour the egg and cheese mixture into each hollowed-out bagel half, filling them generously but avoiding overflow.
Bake in the preheated oven for about 15-20 minutes, or until the eggs are puffed and set, and the bagel shells are golden brown around the edges.
Remove from the oven and let cool slightly; the filling should be firm and slightly browned on top.
Serve warm, with the crispy bagel shell contrasting with the creamy, cheesy egg filling inside. Enjoy this rustic yet satisfying breakfast.
